Simmer, stirring occasionally, until the liquird is reduced and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and joice.

Season with: ¾ teaspoon salt Cover, reduce the heat to maintain a simmer, and cook until the lamb is tender, 45 to 60 minutes. Remove the meat with a slotted spoon and keep warm. Skim any fat from the surface of the liquid, increase the heat, and simmer briskly until the sauce is thickened. Return the meat to the sauce to heat through, and stir in: 2 tablespoons chopped cilantro